Measuring cups are useful for anything. Japanese measuring cups have a standard maximum capacity of 200 ml, so please keep this in mind when preparing Japanese dishes. In this video, I used a measuring cup to make mentsuyu (Japanese noodle soup). This soup is a bit thick, so please dilute it with water or hot water to your liking. It can be used as a sauce for noodle dishes such as udon, soba, and somen, as well as for simmered dishes, etc. It is very versatile, so please try making it!
Cucumbers are high in potassium, making them an ideal vegetable for detoxification, including improving swelling. It is also effective for rehydration as it is 90% water. They also contain alchorubinase, an enzyme that oxidizes vitamin C. It is recommended that vinegar be added to cucumbers or that they be heated.
An indispensable part of Japanese cooking is the chopsticks called “Saibashi”. They are longer than the chopsticks used for eating, and are used not only while cooking, but also when dividing food among plates. Normally, only two chopsticks are used, but this time I will introduce the cooking chopsticks along with some dishes where using four of them is convenient.
There are ways to put it in a rice chest or put chili peppers in it, but what I settled on at home was to put it in a glass jar container and keep it refrigerated. You can enjoy the taste of minor grain rice for one month from the milling date in spring and summer, and for two months from the milling date in fall and winter.
In this video, we introduce the BEST 5 ramen noodles popular among Japanese people in a ranking format. What are the 5 ramen that were chosen out of all the ramen available?
Mortar and pestle is said to be “Suribachi” and “Surikogi” in Japanese. A characteristic of Japanese mortar and pestle is that it has ridges on the surface of the the mortar make it easy to crush ingredients to some extent without exerting much effort. And because they are made of ceramic, they are lightweight, and final product can be displayed on the dining table as they are.
Dried shrimps are a necessary dry food to add color to Japanese cuisine. It is often used as a topping for okonomiyaki and other dishes. Since they are originally dried, their shelf life is set for a long time, but once sealed, they quickly change in texture and taste. In addition, the unique aroma of dried foods may waft through the air, resulting in a strange odor. Freezing is a convenient way to preserve the flavor and aroma. Freezing dried foods may seem surprising, but it is a great way to preserve the flavor.
